Effect of a Heat-Resistant Microbial Lipase on Flavor of Ultra-High-Temperature Sterilized Milk

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Abstract
A heat-resistant microbial lipase was added to cows'' milk in different concentrations. After sterilization in a Vacu-Therm Instant Sterilizer the milk was cold-stored at 8.degree. C for 22 days. The acid degree value and flavor changes were followed during storage. The samples containing lipase showed a rapid increase in acid degree value as compared to the reference. The lipase also had a pronounced effect on formation of rancid flavor. The sample with the highest enzyme activity, about 0.3 units/ml, was rancid after 5-8 days. Significant flavor changes appeared in all samples when the acid degree value exceeded 20.